US3692534A - Method of the preservation of food against putrefaction - Google Patents
Method of the preservation of food against putrefaction Download PDFInfo
- Publication number
- US3692534A US3692534A US878528A US3692534DA US3692534A US 3692534 A US3692534 A US 3692534A US 878528 A US878528 A US 878528A US 3692534D A US3692534D A US 3692534DA US 3692534 A US3692534 A US 3692534A
- Authority
- US
- United States
- Prior art keywords
- acid
- granules
- food
- hardened oil
- lowering agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013305 food Nutrition 0.000 title abstract description 24
- 238000000034 method Methods 0.000 title abstract description 16
- 238000004321 preservation Methods 0.000 title description 3
- 239000008187 granular material Substances 0.000 abstract description 30
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 abstract description 28
- 239000003795 chemical substances by application Substances 0.000 abstract description 16
- 235000019249 food preservative Nutrition 0.000 abstract description 14
- 239000005452 food preservative Substances 0.000 abstract description 14
- 239000001530 fumaric acid Substances 0.000 abstract description 12
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 abstract description 12
- 150000007524 organic acids Chemical class 0.000 abstract description 10
- 239000000843 powder Substances 0.000 abstract description 10
- 238000002844 melting Methods 0.000 abstract description 7
- 230000008018 melting Effects 0.000 abstract description 7
- 239000007858 starting material Substances 0.000 abstract description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract description 6
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 abstract description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 6
- 239000004330 calcium propionate Substances 0.000 abstract description 6
- 235000010331 calcium propionate Nutrition 0.000 abstract description 6
- 239000001630 malic acid Substances 0.000 abstract description 6
- 235000011090 malic acid Nutrition 0.000 abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 abstract description 6
- 239000004302 potassium sorbate Substances 0.000 abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 abstract description 6
- 235000010199 sorbic acid Nutrition 0.000 abstract description 6
- 239000004334 sorbic acid Substances 0.000 abstract description 6
- 229940075582 sorbic acid Drugs 0.000 abstract description 6
- WQNHWIYLCRZRLR-UHFFFAOYSA-N 2-(3-hydroxy-2,5-dioxooxolan-3-yl)acetic acid Chemical compound OC(=O)CC1(O)CC(=O)OC1=O WQNHWIYLCRZRLR-UHFFFAOYSA-N 0.000 abstract description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 4
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 abstract description 4
- 239000004324 sodium propionate Substances 0.000 abstract description 4
- 235000010334 sodium propionate Nutrition 0.000 abstract description 4
- 229960003212 sodium propionate Drugs 0.000 abstract description 4
- 239000011975 tartaric acid Substances 0.000 abstract description 4
- 235000002906 tartaric acid Nutrition 0.000 abstract description 4
- WSWCOQWTEOXDQX-MQQKCMAXSA-N E-Sorbic acid Chemical compound C\C=C\C=C\C(O)=O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 abstract 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 19
- 239000000126 substance Substances 0.000 description 16
- 230000002335 preservative effect Effects 0.000 description 11
- 235000008429 bread Nutrition 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 238000000576 coating method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 239000011248 coating agent Substances 0.000 description 6
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000012180 bread and bread product Nutrition 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000008094 contradictory effect Effects 0.000 description 2
- 238000010494 dissociation reaction Methods 0.000 description 2
- 230000005593 dissociations Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000019690 meat sausages Nutrition 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000007931 coated granule Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003248 enzyme activator Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
Definitions
- a method of preserving food which must be cooked against putrefaction which comprises adding to the starting materials of a food product granules of a size of less than 500 comprising powder of a pH lowering agent coated with a hardened oil having a melting point of 50 to 80 C., the pH lowering agent being selected from the group consisting of fumaric acid, monosodium fumarate, tartaric acid, malic acid and citric anhydride, and being contained in the granules in an amount of 25 to 40% by weight, together with a powder of an organic acid type food preservative selected from the group consisting of sorbic acid, potassium sorbate, calcium propionate and sodium propionate.
- This invention relates to a method of preserving food against putrefaction. More specifically, it relates to an improved method of preserving food against putrefaction in which activities of organic acid type food preservatives can be fully exhibited.
- the pH values preferable for the activities of organic acid type food preservatives are generally in the range of 4.5 to 5.5, though they vary depending on the class of the food preservative to some extent. In the case of a food preservative of a high dissociation constant, the pH must be lowered as much as possible. In the case of a food preservative of a low dissociation constant, its preservative activity is expected at a relatively high pH.
- the lowering of the pH of the starting materials during the manufacturing thereof adversely influences the qualities of the products.
- the lowering of the pH of the starting meat emulsion to increase the activity of an organic acid foor preservative results in decrease of the water retainability of the meat
- condition for enhancing preservative effects is contradictory to the condition for maintaining the quality of the products.
- This object of the invention is attained by adding to the starting materials of a food product granules comprising a pH lowering agent coated with a hardened oil in a manner such that the pH lowering agent will not be eluted during the manufacturing step conducted at room temperature but eluted during the heating step, together with a food preservative.
- powder of a pH lowering agent selected from the group consisting of fumaric acid, monosodium fumarate, tartaric acid, malic acid and citric anhydride is coated with a hardened oil having a melting point of 50 to C. to form granules having a particle size of less than 500 in which the content of the powder is 25 to 40% by weight, and the so formed granule is added to the starting materials of the food products together with an organic acid type food preservative.
- organic acid type food preservatives such as sorbic acid, potassium sorbate, calcium propionate and sodium propionate may be optionally used in this invention.
- the coating may be performed by various methods. For instance, a method comprising charging a molten hardened oil into a strong kneader, then adding thereto a nuclear substance, i.e., a pH lowering agent such as fumaric acid, gradually cooling the system to room temperature while mixing to thereby form a granules of a diameter of 0.5 to 3 mm., and pulverizing them to less than 1 mm., and a method comprising charging the above mentioned nuclear substance into a coating pan, spraying thereto a solution of a hardened oil in a volatile solvent and then removing the solvent by blowing in hot air may be cited.
- a coating method most suitable for this invention is a spray granulation method which will be described below. In accordance with this method it is possible to easily obtain granules having a particles size of less than 500, in which the content of powder uncoated with a hardened oil is extremely low.
- a hardened oil having a melting point of 50 to 80 C. is melted by heating, and a nuclear substance (namely, the above mentioned pH lowering agent pulverized to less than 50 1. is dispersed in the molten hardened oil. At this time the dispersion state is rendered better by addition of lecithin in an amount of about 0.1% based on the hardened oil.
- the so formed dispersion maintained at a temperature higher than the melting point of the hardened oil is sprayed into air of less than 40 C. by means of a rotary EXAMPLE 1
- Hardened beef tallow having a melting point of 59 C. is melted by heating, and 0.1% of the lecithin is added disc sprayer, and thus cooled and solidified.
- the particle the mi re s sulhclently stir y l er to dissize of the granules can be easily and optionally controlled 10 P acld Y- wkflle the d 1SPBl'$10Il 15 by adjusting the rotation rate of the rotary disc maintained at 70 C., it 1s sprayed into the air of 35 C.
- the content of the nuclear substance in the coated by means of a rotary dlsc P Y then P and granules of this invention is up to 40% (namely, the upper solldfiedt AS 3 RS111 ⁇ , granules havlflg a Particle Size of limit of the ratio of the nuclear substance to the hardened 300 to are Obtainedoil is 40/60
- the reason is that when the content of the 5 nuclear sub tance is too high, the dispersion becomes EXAMPLE 2 highly viscous and the spraying thereof becomes difiicult.
- a preferable content of the nuclear agent is about 35% d b I t n m d of f (the nuclear substance-to-hardened oil ratio of about 35/ prepare y usmg a anc am ms umanc acl 65).
- the content of the hardened oil is too high, the EXAMPLE 3 cost per unit weight of the nuclear substance is increased, though no operational disadvantage is brought about.
- Similar granules to those b i d i E l 1 are Therefore, too high a content of the hardened oil is not Prepared by using malic acid instead f f i id and preferable.
- a preferable ratio of the nuclear substance to the hardened oil is within Granules smfllar those ob'tamfad Example 3 a range of from 25/75 to 40/60, especially f 25/75 to prepared by using citric anhydride instead of make acid. 3 5/ 65.
- the coating state is evaluated based on EXAMPLE 5 the determination of the amount of the uncoated nuclear Granules Similar to those obtained in Example 3 are substance contained in the resulting granule. More specif- Prepared by using monosodium fumarate instead of n ically, 1 gram of the granules is added to 100 g. of Water acid of room temperature and the minture is agitated for 10 EXAMPLE 6 minutes by means of a magnetic stirrer, followed by filtration. The amount of the nuclear substance in the filtrate is A starting material meat for preparing Vienna sausage determined and expressed in terms of percent based on the comprising 1,400 grams (70% by weight) of pork and nuclear substance in the sample granules.
- nuclear substance in the filtrate is an acid
- the titration is then passed through a chopper and kneaded for a while by conducted with the use of 0.1 N NaOH, and when the using a silent cutter.
- nuclear substance in the filtrate is a salt, it is converted to added such auxiliary materials as condiments and spices the corresponding free acid by an ion exchange resin and together with a perspective (and a pH lowering agent) then the titration is conducted with the use of 0.1 N indicated in Table 1 below. Then, the mixture is kneaded NaOH.
- the material mixnuclear substance is fumaric acid, about 10% in the case ture stutfed into the sheep intestine is dried at 40 C. for of sorbic acid, about 20% in the case of the propionate, one hour, smoked at 50 C. for 30 minutes, then boiled at and 15 to 2.0% in the case of other pH lowering agents. In 70 C. for 20 minutes and cooled.
- i Fume-rte acid content 30%.
- the specimen is suspended in distilled water of a volume 5 times as large as that of the specimen and the pH is measured with a glass electrode pH meter.
- EXAMPLE 7 6 creased but the pH of the bread is rather lowered.
- the volume of the bread is very small.
- the coated fumaric acid granule is used, the volume of the bread is comparable to that of the control product.
- the bread shows a remarkable crumb hardness.
- the coated granules are used, the bread products show a softness comparable to that of the control bread, and these results of the hardness tests are in accord with the results of the sensory test conducted on the hardness.
- the resulting dough is allowed to stand in a chamber maintained at 30 C. for 10 minutes and divided into blocks each weighing 150 g. Thereafter, the blocks are allowed to stand at C. for 10 minutes and placed in a rectangular bread mold. Then, they are allowed to stand at 30 C. for 10 minutes and dried for 30 minutes in a steam kettle maintained at 38 C. Thereafter, the baking is carried out for 20 minutes in an electric oven maintained at 210 C.
- the resulting bread product is The results of the preservative test are shown in Table 3 below.
- the numerical value of the numerator shows the number of bread samples where the growth of mold is observed, and the numerical value of the denomination shows the total number of samples to be tested.
- each of 12 loaves is broken in two in the middle, and each of the resulting 24 cuts is put in a polyethylene bag and allowed to stand in a thermostat maintained at 30 C.
- a thermostat maintained at 30 C.
- the fermentation promoter there is used a mixture consisting of 2.4% of ascorbic acid, 2.9% of potassium bromate, 18.6% of an enzyme activator, 20.7% of calcium sulfate and 56.1 %of starch.
- a method of preserving a food product which must be cooked selected from uncooked meat, uncooked fish and bread dough against putrefaction which comprises adding to the starting materials of said food product (1) granules of a size of less than SOC/1., said granules comprising a powder of a pH lowering agent coated with a hardened oil having a melting point of 50 to 80 C., said pH lowering agent being selected from the group consisting of fumaric acid, monosodium fumarate, tartaric acid, malic acid and citric anhydride, said pH lowering agent being contained in said granules in an amount of 25 to 40% by weight, and (2) a powder of an uncoated organic acid type food preservative selected from the the pH lowering agent, the pH of the dough is not degroup consisting of sorbic acid, potassium sorbate, calcium propionate and sodium propionz te, said granules (Llheing added in an amount to give the desired pH to the cooked food product and said powder (2) being added in
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A METHOD OF PRESERVING FOOD WHICH MUST BE COOKED AGAINST PUTREFACTION WHICH COMPRISES ADDING TO THE STARTING MATERIALS OF A FOOD PRODUCT GRANULES OF A SIZE OF LESS THAN 500U COMPRISING POWDER OF A PH LOWERING AGENT COATED WITH A HARDENED OIL HAVING A MELTING POINT OF 50 TO 80*C., THE PH LOWERING AGENT BEING SELECTED FROM THE GROUP CONSISTING OF FUMARIC ACID, MONOSODIUM FUMARAE, TARTARIC ACID, MALIC ACID AND CITRIC ANHYDRIDE, AND BEING CONTAINED IN THE GRANULES IN AN AMOUNT OF 25 TO 40% BY WEIGHT, TOGETHER WITH A POWDER OF AN ORGANIC ACID TYPE FOOD PRESERVATIVE SELECTED FROM THE GROUP CONSISTING OF SORBIC ACID, POTASSIUM SORBATE, CALCIUM PROPIONATE AND SODIUM PROPIONATE.
Description
United States Patent U.S. CI. 99-90 P 4 Claims ABSTRACT OF THE DISCLOSURE A method of preserving food which must be cooked against putrefaction which comprises adding to the starting materials of a food product granules of a size of less than 500 comprising powder of a pH lowering agent coated with a hardened oil having a melting point of 50 to 80 C., the pH lowering agent being selected from the group consisting of fumaric acid, monosodium fumarate, tartaric acid, malic acid and citric anhydride, and being contained in the granules in an amount of 25 to 40% by weight, together with a powder of an organic acid type food preservative selected from the group consisting of sorbic acid, potassium sorbate, calcium propionate and sodium propionate.
This invention relates to a method of preserving food against putrefaction. More specifically, it relates to an improved method of preserving food against putrefaction in which activities of organic acid type food preservatives can be fully exhibited.
It has been known that activities of organic acid type food preservatives, namely, sorbic acid, potassium sorbate, calcium propionate and sodium propionate are greatly influenced by the pH. The reason is considered to be that the preservative activities of these food preservatives are mainly due to non-dissociated molecules in foods. In other words, as the pH is on a more acidic side, the number of non-dissociated molecules increases and the preservative activities are enhanced. Accordingly, in case organic acid type preservatives are used for the preservation of food against putrefaction, it is desired that the pH of food is lowered as much as possible within such a range as will not impose bad influences to the quality of the food. The pH values preferable for the activities of organic acid type food preservatives are generally in the range of 4.5 to 5.5, though they vary depending on the class of the food preservative to some extent. In the case of a food preservative of a high dissociation constant, the pH must be lowered as much as possible. In the case of a food preservative of a low dissociation constant, its preservative activity is expected at a relatively high pH.
In some food products, however, the lowering of the pH of the starting materials during the manufacturing thereof adversely influences the qualities of the products. For instance, in the manufacture of fish products such as fish sausage and meat products such as meat sausage, the lowering of the pH of the starting meat emulsion to increase the activity of an organic acid foor preservative results in decrease of the water retainability of the meat,
3,692,534 Patented Sept. 19, 1972 with the consequence that adverse effects appear with respect to the elasticity of the end product prepared from such meat emulsion. Generally, the water retainability of meat is lowest at a pH of approximately 5.5, and when the pH becomes higher than this value, the water retainability increases. Accordingly, a higher pH is preferable with respect to the water retainability of meat.
Further, in the case of bread manufactured by yeast fermentation the lowering of the pH is not desired because the propagation of yeast is hindered by the increase of the activity of a food preservative and adverse effects are imposed on the fermentation of yeast, resulting in the formation of bread products with poor rising properties.
As described above, in some food products the condition for enhancing preservative effects is contradictory to the condition for maintaining the quality of the products.
It is therefore a primary object of this invention to provide a method of preserving food against putrefaction in which the above mentioned contradictory conditions can be satisfied at the same time. This object of the invention is attained by adding to the starting materials of a food product granules comprising a pH lowering agent coated with a hardened oil in a manner such that the pH lowering agent will not be eluted during the manufacturing step conducted at room temperature but eluted during the heating step, together with a food preservative.
More specifically, in accordance with this invention powder of a pH lowering agent selected from the group consisting of fumaric acid, monosodium fumarate, tartaric acid, malic acid and citric anhydride is coated with a hardened oil having a melting point of 50 to C. to form granules having a particle size of less than 500 in which the content of the powder is 25 to 40% by weight, and the so formed granule is added to the starting materials of the food products together with an organic acid type food preservative. Any of known organic acid type food preservatives such as sorbic acid, potassium sorbate, calcium propionate and sodium propionate may be optionally used in this invention.
The coating may be performed by various methods. For instance, a method comprising charging a molten hardened oil into a strong kneader, then adding thereto a nuclear substance, i.e., a pH lowering agent such as fumaric acid, gradually cooling the system to room temperature while mixing to thereby form a granules of a diameter of 0.5 to 3 mm., and pulverizing them to less than 1 mm., and a method comprising charging the above mentioned nuclear substance into a coating pan, spraying thereto a solution of a hardened oil in a volatile solvent and then removing the solvent by blowing in hot air may be cited. A coating method most suitable for this invention is a spray granulation method which will be described below. In accordance with this method it is possible to easily obtain granules having a particles size of less than 500, in which the content of powder uncoated with a hardened oil is extremely low.
A hardened oil having a melting point of 50 to 80 C. is melted by heating, and a nuclear substance (namely, the above mentioned pH lowering agent pulverized to less than 50 1. is dispersed in the molten hardened oil. At this time the dispersion state is rendered better by addition of lecithin in an amount of about 0.1% based on the hardened oil. The so formed dispersion maintained at a temperature higher than the melting point of the hardened oil is sprayed into air of less than 40 C. by means of a rotary EXAMPLE 1 Hardened beef tallow having a melting point of 59 C. is melted by heating, and 0.1% of the lecithin is added disc sprayer, and thus cooled and solidified. As a result 5 them) Obtain the mixture 9 harflenfid beef granules comprising the nuclear substance, the surface of {allow and leclthm- Wh 11e i mlxtufe 15 mamtamed at which is coated with the hardened oil, are obtained. The of fumanc acld cofhmlnuted an average so obtained granules have a particle size of less than P 1 d1aIf 16tBI thfifn 15 added t t m T e 500 and a uniform spherical configuration. The particle the mi re s sulhclently stir y l er to dissize of the granules can be easily and optionally controlled 10 P acld Y- wkflle the d 1SPBl'$10Il 15 by adjusting the rotation rate of the rotary disc maintained at 70 C., it 1s sprayed into the air of 35 C. The content of the nuclear substance in the coated by means of a rotary dlsc P Y then P and granules of this invention is up to 40% (namely, the upper solldfiedt AS 3 RS111}, granules havlflg a Particle Size of limit of the ratio of the nuclear substance to the hardened 300 to are Obtainedoil is 40/60 The reason is that when the content of the 5 nuclear sub tance is too high, the dispersion becomes EXAMPLE 2 highly viscous and the spraying thereof becomes difiicult. Similar granuks to those obtained in Example 1 am A preferable content of the nuclear agent is about 35% d b I t n m d of f (the nuclear substance-to-hardened oil ratio of about 35/ prepare y usmg a anc am ms umanc acl 65). When the content of the hardened oil is too high, the EXAMPLE 3 cost per unit weight of the nuclear substance is increased, though no operational disadvantage is brought about. Similar granules to those b i d i E l 1 are Therefore, too high a content of the hardened oil is not Prepared by using malic acid instead f f i id and preferable. Further although the coating state is improved changing the malic acid/hardened oil ratio to 75 when the content of the hardened oil is high, a significant 25 improvement is not observed when the content of the EXAMPLE 4 hardened oil is made higher than 75% Thus, a preferable ratio of the nuclear substance to the hardened oil is Within Granules smfllar those ob'tamfad Example 3 a range of from 25/75 to 40/60, especially f 25/75 to prepared by using citric anhydride instead of make acid. 3 5/ 65.
In this invention the coating state is evaluated based on EXAMPLE 5 the determination of the amount of the uncoated nuclear Granules Similar to those obtained in Example 3 are substance contained in the resulting granule. More specif- Prepared by using monosodium fumarate instead of n ically, 1 gram of the granules is added to 100 g. of Water acid of room temperature and the minture is agitated for 10 EXAMPLE 6 minutes by means of a magnetic stirrer, followed by filtration. The amount of the nuclear substance in the filtrate is A starting material meat for preparing Vienna sausage determined and expressed in terms of percent based on the comprising 1,400 grams (70% by weight) of pork and nuclear substance in the sample granules. When the 600 grams (30% by Weight) of beef is cured for 24 hours, nuclear substance in the filtrate is an acid, the titration is then passed through a chopper and kneaded for a while by conducted with the use of 0.1 N NaOH, and when the using a silent cutter. To this material mixture are then nuclear substance in the filtrate is a salt, it is converted to added such auxiliary materials as condiments and spices the corresponding free acid by an ion exchange resin and together with a perspective (and a pH lowering agent) then the titration is conducted with the use of 0.1 N indicated in Table 1 below. Then, the mixture is kneaded NaOH. As a result of such measurements, it was confor 5 minutes, and is stufied into a sheep intestine casing. firmed that amount of uncoated nuclear substance in the The casing is used as it is washed with Water and is not granules of this invention is less than about 5% when the subjected to a special treatment. Then, the material mixnuclear substance is fumaric acid, about 10% in the case ture stutfed into the sheep intestine is dried at 40 C. for of sorbic acid, about 20% in the case of the propionate, one hour, smoked at 50 C. for 30 minutes, then boiled at and 15 to 2.0% in the case of other pH lowering agents. In 70 C. for 20 minutes and cooled. After the preparation of the actual operation these values are negligible, and hence sausage is completed, it is stored in a refrigerator for about it can be said that the coating state according to this inven- 20 hours, and then allowed to stand in a constant temtion is very good. perature-constant humidity apparatus at a temperature of The methods of coating nuclear substances and of the 25 C. and a relative humidity of 85%. preservation of food with the use of the resulting granules The results of the tests with respect to the pH, product will now be described detailedly by referring to examples. quality and preservative etfect are shown in Table 1.
TABLE 1 Amount of preservative added based on pH 1 material meat (wt. Before After Preservative percent) heating heating Quality of product Preservative test ggggg i fig ififiz: 8:2 0.30 5.80 Soft and elastic jelly (good) Spoiled after 96 hours. gig fi gf gf ff 9 5.85 5. 7s Hard and easily broken Do. Potassium sorbet: 0. 2 6. 40 6. 45 Soft and elastic jelly (good) Spoiled aiter hours. Not mam 6.35
6. 40 do "I: Spoiled after 48 hours.
i Fume-rte acid content is 30%.
'- The specimen is suspended in distilled water of a volume 5 times as large as that of the specimen and the pH is measured with a glass electrode pH meter.
3 The specimen was actually eaten and a Sensory evaluation is made.
As can be seen from the results shown in the above table, when the coated fumaric acid granules are used together with potassium sorbate in accordance with this invention, the preservative effect is remarkably enhanced with no adverse effect on the quality of the product.
EXAMPLE 7 6 creased but the pH of the bread is rather lowered. When fumaric acid or lactic acid is used, the volume of the bread is very small. On the other hand, when the coated fumaric acid granule is used, the volume of the bread is comparable to that of the control product. When fumaric acid or lactic acid is used, the bread shows a remarkable crumb hardness. On the other hand, when the coated granules are used, the bread products show a softness comparable to that of the control bread, and these results of the hardness tests are in accord with the results of the sensory test conducted on the hardness. The
results of the pH, hardness, volume and sensory tests are shown in Table 2 below.
TABLE 2 pH Quality of product Crumb Volume hardness Sensory test Sample Dough Product (ml.) (g.) (hardness) Control (not added) 5. 72 5.60 565 80.0 Ordinary. gglletum propionate 5. 75 5. 65 452 80. 6 D0.
e um prop one e g? g 2611 5.36 5.25 428 98.9 Rather hard.
e um prop one. e ggl i 8cm i i zaigy 5. 38 5. 28 420 101. 2 Do.
e um prop one e Coated turnarlc acid mniue (0.1% 63 28 8 Ordinary- Then, the resulting dough is allowed to stand in a chamber maintained at 30 C. for 10 minutes and divided into blocks each weighing 150 g. Thereafter, the blocks are allowed to stand at C. for 10 minutes and placed in a rectangular bread mold. Then, they are allowed to stand at 30 C. for 10 minutes and dried for 30 minutes in a steam kettle maintained at 38 C. Thereafter, the baking is carried out for 20 minutes in an electric oven maintained at 210 C. The resulting bread product is The results of the preservative test are shown in Table 3 below. As is apparent from the results shown in the table, although the single use of 0.1% of calcium propionate does not give a sufiicient preesrvative elfect, the conjoint use of the coated fumaric acid granule can prolong the storage period. In the table, the numerical value of the numerator shows the number of bread samples where the growth of mold is observed, and the numerical value of the denomination shows the total number of samples to be tested.
allowed to be cooled for 14 hours. Then, 10 loaves are subjected to the sensory evaluation test and 8 loaves are used for the volume measurement, the pH measurement and the hardness measurement by a Vegards compression meter. Further, each of 12 loaves is broken in two in the middle, and each of the resulting 24 cuts is put in a polyethylene bag and allowed to stand in a thermostat maintained at 30 C. Thus, the deterioration by mold and the like is observed for days.
As the fermentation promoter there is used a mixture consisting of 2.4% of ascorbic acid, 2.9% of potassium bromate, 18.6% of an enzyme activator, 20.7% of calcium sulfate and 56.1 %of starch.
When the coated fumaric acid granules are used as We claim:
1. A method of preserving a food product which must be cooked selected from uncooked meat, uncooked fish and bread dough against putrefaction which comprises adding to the starting materials of said food product (1) granules of a size of less than SOC/1., said granules comprising a powder of a pH lowering agent coated with a hardened oil having a melting point of 50 to 80 C., said pH lowering agent being selected from the group consisting of fumaric acid, monosodium fumarate, tartaric acid, malic acid and citric anhydride, said pH lowering agent being contained in said granules in an amount of 25 to 40% by weight, and (2) a powder of an uncoated organic acid type food preservative selected from the the pH lowering agent, the pH of the dough is not degroup consisting of sorbic acid, potassium sorbate, calcium propionate and sodium propionz te, said granules (Llheing added in an amount to give the desired pH to the cooked food product and said powder (2) being added in an amount necessary to render the food product innoculous. V 2". The method of claim 1, wherein the food product is meat sausage.
3. The method of claim 1, wherein the food product is fish sausage. V
" 4. The method of clai'm 1, wherein the food product is bread made by the yeast fermentation.
.R e gr fi ited UNITED sures mastit s 3,038,810 6/1962 Akerboom'et a1. 99-*-1 s'0]R 2,997,394 8/1961 Meinick em. "-9.- 99-15011 x RAYMOND N. roNrzs pm aqi Exeiiiiner Y; Y J. R. HOFFMAN, As-sistant Exxhiner U.S.'Cl. XgRxf
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US87852869A | 1969-11-20 | 1969-11-20 |
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US3692534A true US3692534A (en) | 1972-09-19 |
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US878528A Expired - Lifetime US3692534A (en) | 1969-11-20 | 1969-11-20 | Method of the preservation of food against putrefaction |
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Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3846567A (en) * | 1971-01-27 | 1974-11-05 | Chinoin Gyogyszer Es Vegyeszet | Vegetable product coated with propionic acid impregnated particulate material |
JPS5319179A (en) * | 1976-08-06 | 1978-02-22 | Kawasaki Kasei Chem Ltd | Preparation of coated organic acid |
US4172897A (en) * | 1977-03-17 | 1979-10-30 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Sorbic acid-containing powder or granules |
US4241095A (en) * | 1978-12-04 | 1980-12-23 | Nakano Vinegar Co., Ltd. | Method for preventing soy sauce from putrefaction |
US4262027A (en) * | 1979-04-23 | 1981-04-14 | Carnation Company | Method of processing meat |
US4267198A (en) * | 1978-06-27 | 1981-05-12 | Daicel Ltd. | Melt-coated preparation containing sorbic acid |
US4431679A (en) * | 1982-04-02 | 1984-02-14 | Benckiser-Knapsack Gmbh | Composition for treating fish fillet to increase yield and shelf life |
US4477478A (en) * | 1982-06-18 | 1984-10-16 | Thomas J. Lipton, Inc. | Acid preservation systems for food products |
US4576825A (en) * | 1979-04-23 | 1986-03-18 | Conagra, Inc. | Method and composition for curing meat |
US4636393A (en) * | 1984-11-28 | 1987-01-13 | Campbell Soup Company | Method of processing meat for inclusion in high acid type foods and product thereof |
US4788070A (en) * | 1986-09-05 | 1988-11-29 | Stauffer Chemical Company Division Of Rhone-Poulenc, Inc. | Process for acidifying ground meats |
US4836098A (en) * | 1986-09-12 | 1989-06-06 | Shah Jagdish C | Method and apparatus for cooking and packing food in glass containers |
US4983406A (en) * | 1989-04-25 | 1991-01-08 | Wesman Foods, Inc. | Preservation of feed |
US5858447A (en) * | 1993-07-30 | 1999-01-12 | Tillin, Inc. | Mold inhibitors |
US6123973A (en) * | 1993-07-30 | 2000-09-26 | Tillin, Inc. | Methods of preparation and using antimicrobial products |
US6139890A (en) * | 1998-07-21 | 2000-10-31 | Bio-Tek Industries, Inc. | Method of extending the shelf life and/or reducing level of bacterial contamination on fruits and vegetables |
US20040009206A1 (en) * | 2002-06-28 | 2004-01-15 | Andrea Piva | Composition for use in animal nutrition comprising a controlled release lipid matrix, method for preparing the composition and method for the treatment of monogastric animals |
US20180042270A1 (en) * | 2015-03-13 | 2018-02-15 | Unicharm Corporation | Method of producing pet food |
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1969
- 1969-11-20 US US878528A patent/US3692534A/en not_active Expired - Lifetime
Cited By (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3846567A (en) * | 1971-01-27 | 1974-11-05 | Chinoin Gyogyszer Es Vegyeszet | Vegetable product coated with propionic acid impregnated particulate material |
JPS5319179A (en) * | 1976-08-06 | 1978-02-22 | Kawasaki Kasei Chem Ltd | Preparation of coated organic acid |
US4172897A (en) * | 1977-03-17 | 1979-10-30 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Sorbic acid-containing powder or granules |
US4207350A (en) * | 1977-03-17 | 1980-06-10 | Kabushika Kaisha Ueno Seiyakuoyo Kenkyujo | Process for preserving process cheese |
US4267198A (en) * | 1978-06-27 | 1981-05-12 | Daicel Ltd. | Melt-coated preparation containing sorbic acid |
US4241095A (en) * | 1978-12-04 | 1980-12-23 | Nakano Vinegar Co., Ltd. | Method for preventing soy sauce from putrefaction |
US4576825A (en) * | 1979-04-23 | 1986-03-18 | Conagra, Inc. | Method and composition for curing meat |
US4262027A (en) * | 1979-04-23 | 1981-04-14 | Carnation Company | Method of processing meat |
US4431679A (en) * | 1982-04-02 | 1984-02-14 | Benckiser-Knapsack Gmbh | Composition for treating fish fillet to increase yield and shelf life |
US4517208A (en) * | 1982-04-02 | 1985-05-14 | Benckiser-Knapsack Gmbh | Composition for treating fish to increase fish yield |
US4477478A (en) * | 1982-06-18 | 1984-10-16 | Thomas J. Lipton, Inc. | Acid preservation systems for food products |
US4636393A (en) * | 1984-11-28 | 1987-01-13 | Campbell Soup Company | Method of processing meat for inclusion in high acid type foods and product thereof |
US4788070A (en) * | 1986-09-05 | 1988-11-29 | Stauffer Chemical Company Division Of Rhone-Poulenc, Inc. | Process for acidifying ground meats |
US4836098A (en) * | 1986-09-12 | 1989-06-06 | Shah Jagdish C | Method and apparatus for cooking and packing food in glass containers |
US4983406A (en) * | 1989-04-25 | 1991-01-08 | Wesman Foods, Inc. | Preservation of feed |
US5858447A (en) * | 1993-07-30 | 1999-01-12 | Tillin, Inc. | Mold inhibitors |
US6123973A (en) * | 1993-07-30 | 2000-09-26 | Tillin, Inc. | Methods of preparation and using antimicrobial products |
US6139890A (en) * | 1998-07-21 | 2000-10-31 | Bio-Tek Industries, Inc. | Method of extending the shelf life and/or reducing level of bacterial contamination on fruits and vegetables |
US20040009206A1 (en) * | 2002-06-28 | 2004-01-15 | Andrea Piva | Composition for use in animal nutrition comprising a controlled release lipid matrix, method for preparing the composition and method for the treatment of monogastric animals |
EP1391155A1 (en) * | 2002-06-28 | 2004-02-25 | Vetagro S.r.l. | Composition for use in animal nutrition comprising a controlled release matrix, process for preparing and use thereof |
US7258880B2 (en) | 2002-06-28 | 2007-08-21 | Vetagro S.R.L. | Composition for use in animal nutrition comprising a controlled release lipid matrix, method for preparing the composition and method for the treatment of monogastric animals |
US20180042270A1 (en) * | 2015-03-13 | 2018-02-15 | Unicharm Corporation | Method of producing pet food |
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